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Ingredients
  • subheading: FOR THE SHORTBREAD:
  • 1½ cups/190 grams all-purpose flour
  • ⅓ cup/65 grams granulated sugar
  • ¼ teaspoon fine sea salt
  • ¾ cup/170 grams cold unsalted butter (1½ sticks), cut into 1-inch pieces
  • subheading: FOR THE FILLING:
  • 10 ounces rhubarb, sliced (2½ cups), plus 1 slender red stalk for the top
  • 1¼ cups/250 grams granulated sugar
  • 4 large eggs
  • 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon finely grated orange or lemon zest
  • Pinch of fine sea salt
  • Confectioners’ sugar, for serving
Steps
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